Introduction

These Apple Cider Whoopie Pies are a cozy treat perfect for fall or any time you crave a spiced, soft cookie sandwich. Infused with warm spices and apple cider reduction, they’re topped with a choice of bourbon caramel buttercream or brown sugar cream cheese icing for extra indulgence.

The image shows two sandwich-like desserts, each made of two round, cinnamon-sugar-coated cookies with a thick layer of light beige cream filling in between. The top sandwich has a small drip of caramel sauce oozing out from the cream. Both sandwiches rest on a black cooling rack placed over a wooden board, which sits on a white marbled textured surface. In the background, there is a blurry jar and a third sandwich. A cinnamon stick is placed in front on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups apple cider reduced to 1/4 cup
½ cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
1 ¾ cups flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon nutmeg
½ cup granulated sugar
¼ cup plus 2 teaspoons brown sugar, light or dark, packed
¼ cup apple butter or applesauce
2 eggs
¼ teaspoon vanilla

For the Cinnamon Sugar Coating:

3 tablespoons butter, melted
¼ cup sugar
½ teaspoon cinnamon

For the Bourbon Caramel Buttercream (if using):

½ cup unsalted butter, room temperature
1 ¼ – 1 ½ cups powdered sugar, sifted (add gradually until desired consistency)
2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
1 pinch salt

For the Brown Sugar Cream Cheese Icing (if using):

4 ½ ounces cream cheese, room temperature
3 tablespoons butter, room temperature
2 tablespoons brown sugar, light or dark
2 cups powdered sugar, sifted, plus more if needed
½ teaspoon vanilla extract
1 pinch salt

Instructions

Step 1: Preheat oven to 350°F. In a medium saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1/4 cup, about 30-35 minutes. Set aside to cool. Line two baking sheets with parchment paper.
Step 2: In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3: In a large bowl or mixer, beat 6 tablespoons of butter with granulated sugar and brown sugar on medium speed until combined. Scrape down the sides, then add vanilla and eggs, mixing well.
Step 4: Add the cooled apple cider and apple butter or applesauce. On low speed, gradually mix in the flour mixture until just combined.
Step 5: Drop mounds of dough about 1 ½ tablespoons each, spaced 3 inches apart on the baking sheets. Rotate pans halfway through baking. Bake for 11-13 minutes or until cookies spring back when lightly touched.
Step 6: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Brush with the reserved 2 tablespoons of melted butter and sprinkle or toss in the cinnamon sugar coating. Let cool completely.
Step 7: Prepare your choice of filling:

Bourbon Caramel Buttercream: Beat butter and salt on medium speed for 2-3 minutes until light and fluffy. Add bourbon caramel and mix well. Gradually add powdered sugar while mixing on low until smooth and desired consistency is reached.
Brown Sugar Cream Cheese Icing: In a mixer, beat cream cheese and butter on medium speed for 1 minute. Add brown sugar and beat another minute. Mix in vanilla, then gradually add powdered sugar on low until thick. Adjust thickness if necessary.

Step 8: Spread or pipe about 1 ½ tablespoons of filling on one cookie, add a teaspoon of bourbon caramel if desired, and sandwich with another cookie.
Step 9: Refrigerate assembled whoopie pies for 30 minutes before serving for best texture.

Tips & Variations

Use apple butter if you prefer a richer apple flavor; applesauce works well for a lighter option.
For a non-alcoholic version, omit the bourbon caramel or substitute with plain caramel sauce.
Make the cookies a day ahead and store in an airtight container for fresher flavor.

Storage

Store whoopie pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfilled cookies for up to 2 months; thaw and fill before serving.

How to Serve

A close-up view shows nine round, brown cookies covered evenly with a layer of fine sugar, giving them a slightly sparkly, textured surface. The cookies have a soft, slightly bumpy appearance with golden-brown tones. They are placed on a metal cooling rack with a grid pattern, which is set against a white marbled surface. The cookies are arranged in a loose, irregular pattern, filling most of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple juice instead of apple cider?

Apple cider has a richer, spiced flavor and is less sweet than apple juice, but you can substitute apple juice if needed. You may want to add a pinch of cinnamon and nutmeg to maintain the warm spice profile.

How do I prevent the fillings from making the cookies soggy?

Make sure the cookies are completely cooled before filling. Refrigerate the assembled whoopie pies to help the frosting set and reduce moisture transfer between the filling and cookies.